https://www.cutoutandkeep.net/projects/hummus-falafels • Posted by Hester A.
So in my house we all love houmus(in British), but over the weekend we were away and when we got back it was starting to spoil. It got me thinking how I could cook it to stop it from going mouldy. Then it hit me, that there is another amazing chickpea treat from the Middle East that we all love, falafels! And this was the result, and I definitely recommend it if you ever happend to have left over houmus!
So in my house we all love houmus(in British), but over the weekend we were away and when we got back it was starting to spoil. It got me thinking how I could cook it to stop it from going mouldy. Then it hit me, that there is another amazing chickpea treat from the Middle East that we all love, falafels! And this was the result, and I definitely recommend it if you ever happend to have left over houmus!
So first off let me explain the colour of my falafels, I was using beetroot houmus, which is really tasty by the way. Pre-heat your oven to 180C. Basically, dice up your onions and garlic (I really like garlic so I used two cloves in my small amount, but this is really a guideline go nuts with whatever you want!) and throw them in a bowl.
Chop up your fresh herbs, whatever you are using I used corriander like in a traditional falafel cause it seemed to go well with the beetroot, but again use what you want. Add the herbs to the onions and garlic. Then add your bread crumbs and houmus. The quantities of everything really depend on how much houmus you have, so just go with the flow. Add your salt & pepper to season, and anything else you think it needs, maybe a splash of lemon? mmm...
Now the fun part get your tablespoon and start rolling your falafely balls! I used flour to stop it being so sticky on my hands. I put them on an oiled tray, drizzled a little extra on top for good luck, and popped them in the oven. After 10 minutes I gave them a little jiggle,then another 10-15 minutes and they're done! Hurrah!